RECIPE: Melitzanosalata (Greek Eggplant Dip)

Enjoy these days of summer with good company and of course, great food.  Melitzanosalata is a Greek eggplant dip which you can serve as an appetizer, snack, or part of a meze. It makes an ideal food for grazing on picnics, whether it’s spread on a slice of french bread or being dipped in by a warm slice of pita.

Blended with fresh, healthy ingredients, enjoy the flavours of Greece and the Mediterranean with this mouthwatering dip.

Servings: Approx. 3-4

Ingredients:

• 2 large eggplants
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 3 tablespoons freshly squeezed lemon juice
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• Fresh parsley leaves, chopped (optional)

Directions:

1. Preheat oven to 400°F. Prick the eggplants with a fork and place on a foil-lined baking sheet. Roast for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
2. Allow the eggplant to rest until cool enough to handle. Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh. Roughly chop the flesh and place in a colander to drain for 15 minutes.
3. Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well and add salt and pepper to taste. Chill for one hour.
4. When ready to serve, drizzle with olive oil and a sprinkling of parsley.